Plantains Barigoulette

• 4 ripe plantains
• 2 onions sliced thin
• one pack of back bacon (lean)
• 3 fresh medium size tomatoes
• 3 cloves of garlic.
• 3 table spoons of olive oil
• a desert spoon of italian herbs
• 1/2 lemon
• a few drop of tabasco

1. peel and cut the plaintains into small cubes and place them in a bowl with water and 1/2 lemon squeezed.(to stop the plantain to bleed its natural iron and turn black)
2. in a deep frying pan fry the bacon cut in pieces then the onions until golden brown in the olive oil.
3. Peel the tomatoes and cut them in 8 slices, take the seeds off.
4. ( to peel the tomatoes dip them in hot water for a few seconds)Add the tomatoes to the onions.
5. Add the few drop of tabasco the herbs and the plantain with half a glass of water and let it cook until the plantain is soft and there is no more water.

plantains, onions, pack of back bacon, tomatoes, garlic, olive oil, italian herbs, lemon, tabasco

Taken from www.epicurious.com/recipes/member/views/plantains-barigoulette-50106844 (may not work)